If you’re on the hunt for a vibrant, fresh twist on a classic picnic favorite, the Creamy Herb Potato Salad with Greek Yogurt and Fresh Dill Recipe is absolutely the one to try. This salad combines tender baby potatoes with a zesty, creamy dressing made from Greek yogurt and sour cream, lifted by the brightness of fresh dill, lemon, and fragrant herbs. It’s light yet indulgent, packing a fresh flavor punch without the heaviness of mayonnaise. Every bite delivers a perfect balance of creaminess, tang, and herbaceous crunch that feels like sunshine in a bowl—making it an instant crowd-pleaser for any occasion.
Ingredients You’ll Need
Getting the ingredients right is the secret to nailing this recipe. Each component is simple but plays a vital role in building the flavor, texture, and aroma that make this dish so special.
- 3 pounds baby or new potatoes: Their tender, creamy texture and thin skins hold the dressing beautifully.
- 6 stalks celery, finely diced: Adds freshness and a satisfying crunch.
- 2 shallots, minced: Milder than onions, shallots bring subtle sweetness and depth.
- 1/2 cup fresh Italian parsley, chopped: Brightens the salad with vibrant, fresh herbal notes.
- 1/2 cup fresh dill, chopped: The star herb that adds unmistakable freshness and unique, feathery aroma.
- 6 green onions (scallions), thinly sliced: Imparts a delicate sharpness and color contrast.
- Sea salt and black pepper, to taste: Essential seasonings to enhance and balance flavors.
- 1 cup full-fat Greek yogurt: Makes the dressing creamy and tangy while keeping it light and healthy.
- 1/2 cup sour cream: Deepens the creaminess and adds subtle tang.
- 2 tablespoons whole grain mustard: Gives a gentle kick and texture with mustard seeds.
- 4 cloves garlic, grated: Adds aromatic warmth and a touch of bite.
- 2 tablespoons extra virgin olive oil: Provides richness and a fruity undertone to the dressing.
- 2 tablespoons red wine vinegar: Lends acidity and brightness, balancing the creaminess.
- 1 lemon, zested and juiced: The fresh zest and juice bring lively citrus notes that lift every bite.
- 2 teaspoons salt: To enhance flavors throughout the dish.
- 1 1/2 teaspoons black pepper: Adds mild heat and depth.
How to Make Creamy Herb Potato Salad with Greek Yogurt and Fresh Dill Recipe
Step 1: Cook and Chill the Potatoes
Start by bringing a large pot of salted water to a boil—this intensifies the potato flavor. Gently add the baby potatoes and boil just until fork-tender, about 8 to 10 minutes. Avoid overcooking to maintain a pleasant firmness that holds up in the salad. After draining, rinse under cold water and spread them out to dry on a tray. Place the tray in the fridge for at least 2 hours or overnight. Chilling the potatoes not only cools them down but also helps develop a better texture for tossing with the dressing.
Step 2: Prepare the Dressing
While the potatoes chill, whisk together the Greek yogurt, sour cream, whole grain mustard, grated garlic, olive oil, red wine vinegar, lemon zest and juice, salt, and pepper. This dressing offers the perfect harmony of creaminess, acid, and aromatic punch. Refrigerate it for 2 hours or overnight to allow all those flavors to marry beautifully so every spoonful tastes incredible.
Step 3: Combine Salad Ingredients
Quarter the chilled potatoes and transfer them to a large bowl. Add the finely diced celery, minced shallots, chopped parsley, fresh dill, and thinly sliced green onions. Pour in about two-thirds of your dressing and toss gently but thoroughly to coat all the ingredients evenly. Taste and add more dressing if you like it saucier. This step is where the magic happens—fresh herbs and crunchy textures mingle with the creamy, tangy dressing for that classic, satisfying potato salad feel.
Step 4: Garnish and Chill Before Serving
Transfer the salad to a beautiful serving bowl. Finish with a light sprinkle of cracked black pepper and sea salt. Garnish liberally with celery leaves and sprigs of fresh dill to enhance the presentation and add a fresh herbal aroma. Chill before serving so the flavors meld and the salad feels refreshingly cool. This last step elevates the dish from tasty to truly memorable.
How to Serve Creamy Herb Potato Salad with Greek Yogurt and Fresh Dill Recipe
Garnishes
Adding fresh garnishes like celery heart leaves and dill sprigs not only makes your salad look irresistible but also boosts aroma and crispness with every bite. A final sprinkle of cracked black pepper or smoked paprika works wonders for that extra flavor pop and visual appeal.
Side Dishes
This salad is a star paired with grilled chicken, juicy burgers, or roasted vegetables. It’s especially delightful alongside smoky barbecued meats or as part of a bright summer picnic spread. The tangy creaminess balances smoky, salty, or spicy dishes perfectly.
Creative Ways to Present
For a fun twist, serve the salad scooped into hollowed-out mini bell peppers or crisp lettuce cups for individual bites. Layer it in a glass trifle bowl to show off vibrant colors and textures, or top it with crunchy toasted walnuts or sunflower seeds for added crunch and nutty flavor. The freshness and creamy dressing invite plenty of creative presentations.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Herb Potato Salad with Greek Yogurt and Fresh Dill Recipe in an airtight container in the refrigerator. It keeps well for up to 3 days and actually tastes better the next day as the flavors continue to develop and mingle.
Freezing
This salad is best enjoyed fresh or chilled and doesn’t freeze well because the texture of the potatoes and herbs can suffer. Keep it refrigerated and consume within a few days for the best experience.
Reheating
Since this is a cold salad, reheating is not recommended. If you prefer it slightly warmer, bring it to room temperature by taking it out of the fridge about 30 minutes before serving, but avoid microwave reheating to preserve texture and freshness.
FAQs
Can I use regular yogurt instead of Greek yogurt?
For this recipe, full-fat Greek yogurt is best because it’s thick, creamy, and adds richness without excess moisture. Regular yogurt is thinner and may result in a more watery dressing, but if you want to use it, try straining it first to thicken.
Is it okay to substitute fresh dill with dried dill?
Fresh dill has a bright and delicate flavor that really makes this salad sing. Dried dill can be used in a pinch, but use about a third of the amount and add it earlier in the dressing so it has time to infuse. Fresh is always preferred here.
How can I make this salad vegan?
To make a vegan version, swap Greek yogurt and sour cream for plant-based alternatives like coconut or almond yogurt and vegan sour cream. Check for good consistency and flavor, then adjust seasonings and lemon juice to taste.
What type of potatoes work best?
Baby, new, or fingerling potatoes with thin skins and waxy texture hold up well in this salad. They absorb flavors but don’t turn mushy. Avoid starchy potatoes like Russets, which break down too much.
Can this potato salad be made the day before?
Absolutely! In fact, making it a day ahead allows all the vibrant flavors in the Creamy Herb Potato Salad with Greek Yogurt and Fresh Dill Recipe to develop fully. Just keep it covered and chilled until serving.
Final Thoughts
There’s something truly special about a potato salad that feels fresh, bright, and indulgently creamy without being heavy. I encourage you to give this Creamy Herb Potato Salad with Greek Yogurt and Fresh Dill Recipe a try for your next gathering or weeknight dinner side. It’s one of those dishes that wins hearts and keeps everyone coming back for more, offering the perfect comfort food with a wholesome, vibrant twist. Trust me, once you make it, this recipe will quickly become a joyful staple in your kitchen!
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Creamy Herb Potato Salad with Greek Yogurt and Fresh Dill Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes (including chilling time)
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
This refreshing Potato Salad recipe combines tender baby potatoes with crunchy celery, fresh herbs, and a creamy tangy dressing made from Greek yogurt, sour cream, and whole grain mustard. Perfectly chilled and garnished with dill and celery leaves, it’s a perfect make-ahead side dish for summer picnics, barbecues, or any gathering.
Ingredients
Potatoes & Vegetables
- 3 pounds baby or new potatoes
- 6 stalks celery, finely diced (plus celery heart leaves for garnish)
- 2 shallots, minced
- 6 green onions (scallions), thinly sliced
Herbs
- 1/2 cup fresh Italian parsley, chopped
- 1/2 cup fresh dill, chopped (plus dill sprigs for garnish)
Dressing
- 1 cup full-fat Greek yogurt
- 1/2 cup sour cream
- 2 tablespoons whole grain mustard
- 4 cloves garlic, grated
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 lemon, zested and juiced
- 2 teaspoons salt
- 1 1/2 teaspoons black pepper
- Sea salt and black pepper, to taste
Instructions
- Cook the potatoes: Bring a large pot of salted water to a boil. Add the whole baby potatoes and boil for 8–10 minutes until fork-tender. Drain and rinse under cold water to stop cooking. Lay the potatoes on a tray to dry completely, then refrigerate for 2 hours or overnight to chill and firm up.
- Prepare the dressing: In a bowl, whisk together the Greek yogurt, sour cream, whole grain mustard, grated garlic, extra virgin olive oil, red wine vinegar, lemon zest and juice, salt, and black pepper. Cover the dressing and refrigerate for at least 2 hours or overnight to allow flavors to meld.
- Assemble the salad: Quarter the chilled potatoes and transfer to a large mixing bowl. Add the finely diced celery, minced shallots, chopped parsley, chopped dill, and thinly sliced green onions. Pour in about two-thirds of the dressing and gently toss everything together to coat evenly. Add more dressing to taste if desired.
- Garnish and serve: Transfer the potato salad to a serving bowl. Garnish with cracked black pepper, sea salt, celery leaves, and dill sprigs for a fresh look and extra aroma. Serve chilled for best flavor and texture.
Notes
- Refrigerating the potatoes after boiling helps them firm up and absorb the dressing better.
- The dressing can be made a day in advance for enhanced flavor.
- Use baby potatoes for the best texture; larger potatoes may fall apart when tossed.
- Adjust seasoning with salt and pepper according to taste before serving.
- This salad is best served chilled and consumed within 2 days for freshness.
